Chicken Quesadillas 2

Course : Chicken
Serves: 4
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1 pound Chicken Breasts Boneless, Cubed
1 can Cheddar Cheese soup Campbelles
1/2 cup Thick and Chunky Salsa Pace
10 Tortillas Flour Tortillas (8 inches)
1 cup Rice

Preparation / Directions:

Preheat oven to 425 F. Cook chicken in a nonstick skillet until done and juices evaporate, stirring often, add soup and salsa and heat through. Spread about 1/3 cup of soup mixture on half of each tortilla to within 1 / 2 inch of the edge. Moisten the edges with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot. Serve with Rice.

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